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Hoisin-Charred Chicken Legs Recipe

This is a great way to create a different take on BBQ using chicken legs. With a few ingredients from the Asian section of your grocery store, you can whip up this crowd-pleasing recipe.

Mary Anne Erickson

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January 6, 2019

This fabulous chicken dish was invented by our Chef Jonathan Sheridan and has become a huge hit at Bistro-to-Go. It really came about as we were looking for new ways to prepare chicken legs. Of course it would look great at a summer BBQ, but in the meantime, don't count it out as a great winter dish, combined with some black rice or stir-fried noodle dish.

Chef Sheridan's hoisin "barbeque" sauce  is easy to make, providing you've done a little shopping in advance for the ingredients. Start by taking equal parts hoisin sauce (most markets have this in their Asian food section) and ketchup and mix together in a bowl. Then in a sauce pan, take equal parts soy sauce and sugar, several whole star anise, a sprinkling of Szechwan-style peppercorns and crushed chili flakes, and minced garlic and simmer gently for 10 minutes.

Let cool and strain into the hoisin ketchup mix. Add a squirt of sesame oil to the mix and toss the raw chicken legs until they're completely coated with the sauce. Lay the pieces out on a pan and cook in a 300 degree oven for 20 minutes, then raise the temperature to 400 for 20 minutes. This brings out the flavor of the bbq sauce and gives them that stunning charred look.

We've made an Asian version of cole slaw with rice wine vinegar and cilantro to go with the chicken, which provides a nice contrast to the spicy sauce. Serve with steamed rice or roasted sweet potatoes and you've created a dinner your fans will rave about!